The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie with a starter going....

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iluvbread's picture
iluvbread

Newbie with a starter going....

Hi all! What a wealth of information this forum is! I've only had a bit of time to peruse...but I have a starter that I think is going! I got the recipe from a cookbook that pretty much said let it sit for 2 days and that's it. From reading a few posts on here, I think I need to feed it, right?


It's a starter that is whole wheat flour and milk. I let the milk sit out all day Saturday. Yesterday I added the flour and agave nectar (I didn't have honey...hope that didn't ruin it!) and it's been sitting since. It's been in a glass container with saran wrap over it (I didn't have cheesecloth, like recommended) and the temp has been 72-74 in our house. 


It's not bubbling yet but I just wanted to check, what do I do next? I have a feeling this forum is full of info. on this, but I just haven't had the time to check it out and since I'm already going....


Thanks!!!

VA Susan's picture
VA Susan

Hi iluvbread,


I've not heard of that recipe but there are a lot of different ways to grow a starter. Most times it says to save half of what you have and discard the rest then add equal parts of flour and water as the amount of starter you have left. Most recipes start with whole grains then switch to unbleached white flour at some point. My Herman starter has milk in it too. The Herman starter recipe uses equal parts of starter, milk & unbleached white flour and half as much sugar as the other ingredients. The reason to throw some away and feed only half is to keep your growing starter from becoming rancid while giving it fresh food to feed and multiply on.


 


Hope it works for you!

LindyD's picture
LindyD

Welcome to TFL.


In the event your mixture develops an off scent or doesn't show any life over the next couple of days, here's a good thread on another method.


And another, (the pineapple juice solution) which also contains the link to part 2, which contains the link to lactic acid fermentation in sourdough.  


Probably a heck of a lot more than what you want to read right now, but I figured I'd link it anyway since it's good information to have on hand.


Happy baking!